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Oxtail Stew With Parsley Dumplings

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Ingredients
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Oxtails/1 1/2 pounds beef stew meat, cut into 1-inch cubes 3 Pound, cut in 1 1/2-inch lengths
  Cooking oil 2 Tablespoon
  Water 3 Cup (48 tbs)
  Canned tomatoes 14 1⁄2 Ounce, cut up (1 Can)
  Onion 1 Medium, sliced
  Lemon juice 1 Tablespoon
  Celery salt 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), halved
  Bay leaves 2
  Whole cloves 4
  Whole onions 12 Small
  Sliced carrots 2 Cup (32 tbs)
  Diced peeled potato 1 Cup (16 tbs)
  Parsley dumplings 1 Cup (16 tbs)
Directions

1 In a shallow dish combine the flour, salt, and pepper. Coat the oxtails with the seasoned flour.
2 In a kettle brown the oxtails in the hot oil; drain well. Add the water, undrained tomatoes, sliced onion, lemon juice, celery salt, sugar, Worcestershire sauce, garlic, bay leaves, and cloves. Bring to boiling; reduce heat. Simmer, covered, until meat is tender. (Allow 2 1/2 to 3 hours for oxtails or 1 to 1 1/4 hours for beef stew meat.) Add small whole onions, carrots, and potato; return mixture to boiling. Cover and cook for 15 minutes more or until vegetables are almost tender. Discard bay leaf and whole cloves.
3 Drop the Parsley Dumplings in 8 large mounds onto the bubbling stew. Cover (do not lift cover) and simmer over low heat for 12 to
15 minutes or until a toothpick inserted into a dumpling comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Stewed

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